Dry mixes comprising glycerine

ABSTRACT

Dry mixes for forming dough and batters are provided comprising homogenous dispersions of glycerine on one or more ingredients in particulate form. The dry mixes are rendered more resistant to microbial growth due to the presence of glycerine. Food products prepared from the dry mixes exhibit several benefits including improved moisture retention and/or increased shelf-life.

This application claims the benefit of priority to U.S. ProvisionalApplication 61/090,145 filed Aug. 19, 2008, the contents of which arehereby incorporated by reference in their entirety.

FIELD OF THE INVENTION

The present invention relates generally to compositions comprising solidfood ingredients in particulate form having glycerine homogenouslydispersed thereon which are useful for making edible products havingimproved organoleptic attributes and/or shelf life. In particular, theinvention relates to flour-containing dry mixes having glycerinehomogenously dispersed thereon which are capable of forming batters anddoughs when combined with water, which dry mixes exhibit superiorresistance to microbial growth and which batters and doughs, whencooked, provide bread products having increased moisture, improvedmoisture retention, increased shelf life, and/or improved resistance tostaling.

BACKGROUND OF THE INVENTION

The staling of bread is an important issue in the baking industrybecause it imposes sharp limitations on the shelf life of breadproducts. To mitigate the impact of staling, special storage andpackaging of bread is typically employed, which is costly and can beunattractive to the consumer. Such measures provide moderate improvementin shelf life, but even under optimal storage conditions, such assealing the bread in a high humidity environment, most bread will beginto stale after only a few days. Improved packaging cannot eliminatestaling.

Further, special packaging is not possible for the segment of theindustry that desires to offer unpackaged products, including, forexample, smaller bakeries which market “fresh baked” products, donutshops which offer their products on racks or the like, as well as retailgrocery stores which are increasingly exploiting the market forunpackaged baked goods, such as bread loafs, muffins, bagels, donuts,and cookies. Often, the shelf life of unpackaged bread products ismeasured in hours and the entire inventory must be discarded andreplaced with fresh product one or more times throughout the day. Thevalue of discarded bread products in the United States exceeds $1billion annually. Therefore, preventing or slowing the staling of breadproducts will provide a significant economic advantage.

Staling is a complex process involving numerous chemical and physicalchanges in the bread which have deleterious effects on the taste,texture, aroma, crumb structure, and mouthfeel of the product. Whileseveral models have been proposed to explain staling, it may begenerally said to arise as a result of starch retrogradation, water lossfrom the bread, and water migration within the bread.

Water provides the moist mouthfeel characteristic of fresh bread and theloss of even small amounts of water, on the order of 1 or 2 percent,through evaporation has a pronounced negative impact on bread qualityand shelf life. Staling may occur even in the absence of net water loss,not only due to starch retrogradation, but also as a result of watermigration within the bread. Bread comprises numerous components, such asstarch, sugar, fiber, and protein, each of which has a certain affinityfor water. In freshly prepared bread, an initial equilibrium conditionis established between the available water and each of these components,based in part on their relative binding energies with water molecules.During storage, the equilibrium is perturbed by water loss from thebread and chemical and physical changes within the bread. For example,starch retrogradation profoundly alters the moisture equilibrium, asfree water will migrate to the crystalline domains of retrogradedstarch, where it is tightly held and unavailable to other breadcomponents. Consequently, the starch-gluten network becomes more rigidas less free water is available to act as a plasticizer, resulting in afirmer, less soft crumb.

It is generally not possible to increase the moisture content of breadsimply by adding more water to the dough because the dough becomessticky and unworkable.

Glycerine, also called glycerin or glycerol, is a sweet, colorless,syrupy liquid which is miscible with water. It is generally known toinclude glycerine in baked goods to improve flavor, texture, color andto increase moistness. See Leffingwell, Georgia and Lesser, Milton A.,“Glycerine in Modern Baking Practice,” The Bakers Digest, Vol. XIV, No.12, June 1940, pp. 228-229, the disclosure of which is herebyincorporated by reference. Leffingwell and Lesser state that “the mostimportant property of glycerine, however, is its natural hygroscopicity,and through this ability to retain and attract moisture is widelyemployed to maintain the essential freshness of breads and cakes.”

In conventional practice, glycerine is incorporated in baked goods atthe bowl stage, by which is meant the stage of the dough making processwhere the solid ingredients are charged into a mixing bowl and water,along with other liquid ingredients, is added. Thus, a precise amount ofliquid glycerine must be weighed and transferred to the bowl, a processmade difficult or inconvenient by its sticky nature. It is generallypreferred in the baking industry, particularly for production on acommercial scale, to handle dry as opposed to liquid ingredients.However, at present, there is not believed to exist a more convenientmethod of delivering glycerine in the dough making process. What arelacking are compositions for handling, transporting, storing, and usingglycerine in a convenient dry, solid form.

The foregoing discussion is presented solely to provide a betterunderstanding of nature of the problem confronting the art and shouldnot be construed in any way as an admission as to prior art nor shouldthe citation of any reference herein be construed as an admission thatsuch reference constitutes “prior art” to the instant application.

SUMMARY OF THE INVENTION

It has surprisingly been found that glycerine can be added to dry mixeswithout disrupting the useful flow and handling properties of such drymixes. Thus, dry mixes can serve as a vehicle for introducing glycerineinto foods, including without limitation, cereal products such asleavened or unleavened bread products, rather than having to separatelyadd glycerine at the bowl stage of the dough or batter-making process.

In one aspect, the invention provides a process for preparing a dry mixfor donuts comprising spraying an atomized liquid comprising glycerinethrough a pressurized nozzle onto an agitated mass of donut ingredientsin powdered or granular form to form a dry mix having from 0.5% to about2.5% by weight glycerine homogeneously dispersed thereon. The dry mixwill typically comprise two or more donut ingredients and often willcomprise from 40% to 90% by weight flour. The sprayed liquid typicallyhas a water activity (a_(w)) less than 0.35 and typically comprises atleast 50% by weight glycerine, from 0% to less than 5% by weight of anemulsifier, and optionally a flavorant component. The resulting dry mixtypically has a moisture content less than 15% by weight and a wateractivity of less than 0.91. The flow properties and resistance toclumping of the dry mix are ideally substantially the same as the flowproperties and resistance to clumping of an otherwise identical dry mixin the absence of said glycerine.

In another aspect, a process for preparing a dry mix for donuts isprovided comprising a first step of spraying an atomized liquidcomprising glycerine through a pressurized nozzle onto an agitated massof donut ingredients in powdered or granular form to homogeneouslydisperse glycerine thereon. The powdered or granular donut ingredientswill usually comprise two or more such powdered or granular ingredients.The liquid typically has a water activity (a_(w)) less than 0.35 andtypically comprises at least 50% by weight glycerine, from 0% to lessthan 5% by weight of an emulsifier, and optionally a flavorantcomponent. A dry mix is formed in a second step by combining the donutingredients having glycerine homogeneously dispersed thereon with anamount of flour sufficient to bring the total flour content of the drymix to 40% to 90% by weight of the dry mix, and the glycerine contentfrom about 0.5% to about 2.5% by weight of the dry mix. The dry mix willusually have a moisture content less than 15% by weight and a wateractivity of less than 0.91. Ideally, the flow properties and resistanceto clumping of the dry mix will be substantially the same as the flowproperties and resistance to clumping of an otherwise identical dry mixin the absence of said glycerine.

The process may further comprise the step of transferring the dry mix toa sealed container that is substantially impervious to air.

These and other aspects of the invention will be better understood byreading the following detailed description and appended claims.

DETAILED DESCRIPTION

All terms used herein are intended to have their ordinary meaning in theart unless otherwise provided. All concentrations are in terms ofpercentage by weight of the specified component relative to the entireweight of the dry mix, unless otherwise specified. Unless otherwisedefined, the phrase “substantially free” refers to an amount of acomponent that is sufficiently low such that the component contributesno significant properties to the bulk.

Glycerine is the molecule 1,2,3-trihydroxypropane and is synonymouslycalled glycerin or glycerol, but as used herein does not includederivatives of glycerine, including for example glycerides, unlessotherwise specified.

The term “particulate” refers to a solid, preferably a solid at roomtemperature (˜21° C.), which exists in powdered form, granular form, orboth. By powder is generally meant particles having an average diameterless than 1000 microns. By granular is generally meant particles havingan average diameter equal to or greater than 1000 microns. In some, butnot all embodiments, it may be preferred not to use particles having anaverage diameter greater than about 1000 microns depending on thesolubility of the particle and the desired texture of the food. In oneembodiment, the median particle size of some or all of the particulatecomponents of the dry mix is less than 3 millimeters, alternatively lessthan 2 millimeters, alternatively less than 1 millimeter. In oneembodiment, the median particle size of some or all of the particulateingredients will be less than 500 microns or less than about 350microns. Moreover, in other embodiments, at least 50%, 60%, 70%, 80%,90%, 95%, or 99% of the dry mix passes through a mesh of U.S. Sieve Size5, 6, 7, 8, 10, 12, 14, 16, 18, 20, 25, 30, 35, 40, 45, 50, or 60, eachbeing considered to be a separate embodiment of the invention. Forexample, in one embodiment, at least 90%, 95%, or at least 99% of thedry mix passes through U.S. Sieve Size 20.

The invention generally provides dry mixes suitable for humanconsumption, useful in food preparation, comprising one or more solidfood ingredients in particulate form, having glycerine homogenouslydispersed thereon. The term “dry mix” as used herein refers to afree-flowing particulate (powdered and/or granular) compositionconsisting of ingredients suitable for human consumption. The dry mixesaccording to the invention are preferably neither frozen norfreeze-dried.

The dry mixes comprise one or more, two or more, or three or more foodingredients in particulate form, by which is meant that the foodingredient exists as a powdered and/or granular solid prior to theaddition of any non-solid (e.g., liquid or semi-solid) components suchas, for example, oils, fats, syrups (e.g., glycerine, HFCS, etc.), orthe like. Typically, the particulate food ingredients will collectivelycomprise from about 75% by weight up to about 97%, 98%, 99%, or about99.9% by weight of the total dry mix, but more often will comprise fromat least about 80%, at least about 85%, at least about 90%, or at leastabout 95% by weight of the dry mix. In some embodiments, the particulatefood ingredients may comprise at least about 90%, 91%, 92%, 93%, 94%,95%, 96%, 97%, 98%, or at least about 99% by weight of the dry mix. Thecollective weight of all non-solid (e.g., liquid or semi-solid)ingredients, inclusive of glycerine, will typically, but notnecessarily, be less than about 25% by weight, less than about 20% byweight, less than about 15% by weight, or less than about 10% by weightof the entire dry mix, including embodiments where such non-solidingredients comprise less than about 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, orless than about 1% by weight of the total dry mix. What is important isthat the relative content of solid ingredients and non-solid ingredientsis such that the entire dry mix exists as a particulate solid orotherwise behaves substantially as a particulate solid, by which ismeant that it is free-flowing.

Preferred dry mixes are those that are capable of forming dough whencombined with a suitable amount of water, and in particular those thatcomprise flour. However, dry mixes that have only minor amounts of flouror are free of flour are also within the scope of the invention. Suchmixes will typically comprise solid food ingredients other than flour,such as sugar (e.g., sucrose, dextrose, fructose, etc.), starch, dietaryfiber (e.g., cellulose), protein (e.g., gluten), and the like, havingglycerine homogenously dispersed thereon. In some embodiments, thesugar, starch, fiber, and/or protein comprise, on a weight basis, amajority of the dry mix. In other embodiments, the dry mix will comprisea major portion of flour and sugar, starch, fiber, and/or protein willcomprise, on a weight basis, a majority of the remainder.

The water content of the dry mix is preferably kept below theproduct-specific critical point above which clumping or caking occurs. Adry mix will usually have a moisture (water) content of less than about15% by weight and preferably less than about 14% by weight based on thetotal weight of the dry mix. In other embodiments, the dry mix will havea maximum moisture content of about 13% by weight, about 12.5% byweight, about 12% by weight, about 11% by weight, about 10% by weight,about 9% by weight, or about 8% by weight. The water content may bedetermined by any suitable method but is preferably measured by an ovendrying or vacuum oven drying method such as AACC method 44-15A, which ishereby incorporated by reference herein.

The water activity (a_(w)) of the dry mix is preferably suitably low toretard or prevent microbial growth, including mold, yeast, and/orbacteria growth. In various embodiments, the dry mixes will have ana_(w) value measured at 21° C. of less than 0.95, less than 0.91, lessthan 0.87, less than 0.85, less than 0.80, less than 0.75, less than0.70, less than 0.65, less than 0.6, or less than 0.5. The wateractivity of the dry mix may be measured by any suitable method, but ispreferably measured using a chilled-mirror dewpoint instrument, such asan AquaLab™ 3 water activity meter from Decagon Devices (Wash., USA).

In one embodiment, the dry mixes according to the invention compriseflour and glycerin. These dry mixes are useful for preparingflour-containing food products, in particular bread products, havingimproved organoleptic attributes, such as aroma, taste, texture,mouthfeel and the like, improved physical properties, including crumbstructure/firmness, loaf volume, loaf resiliency, etc., and/or improvedstorage stability, including resistance to staling and moisture loss, ascompared to otherwise identical food products prepared in the absence ofglycerine. In particular, both leavened and unleavened bread productsprepared from the dry mixes according to the invention will exhibitimproved organoleptic attributes, moisture content/retention, and/orresistance to staling, particularly on storage for an extended period oftime. As a collateral benefit, the dry mixes will exhibit improvedresistance to microbial growth as compared to otherwise identical drymixes that do not comprise glycerine.

The dry mixes according to the invention will typically comprise fromabout 10% to about 99.9% by weight flour, an amount of glycerineeffective to provide a measurable benefit but not impair thefree-flowing properties of the dry mix, with any remainder comprisingadditional ingredients (the majority of which, on a weight basis, arepreferably in particulate form) suitable for inclusion in a foodproduct, the glycerine being homogenously dispersed on the flour and/oron part or all of the optional additional ingredients. The flowproperties and resistance to clumping of the dry mix may be quantifiedby measuring cohesive strength using the direct shear method of ASTMstandard D6128-97 (1988), hereby incorporated by reference, or bymeasuring the coefficient of sliding friction with a wall friction test.Preferably, the flow properties of the dry mix according to theinvention will be within ±50%, ±40%, ±30%, ±20%, ±10%, ±5%, or ±2.5% ofthe same value measured for an otherwise identical dry mix in theabsence of glycerine.

In one embodiment, the dry mixes are useful, useful for preparing foodproducts, and typically comprise one or more food ingredients inparticulate (powdered or granular) form having glycerine homogeneouslydispersed thereon, the glycerine comprising from about 0.1% to about3.0% by weight of the dry mix, the dry mix having a water activity(a_(w)) of less than 0.35 by weight.

Typically, the dry mix comprises an amount of flour suitable for formingan edible dough or batter when combined with water, for example fromabout 10% to about 99.9% by weight of the dry mix. In some variants, theflour comprises from about 40% to about 90% by weight of the dry mix,the glycerine comprises from about 0.5% to about 2.5% by weight of thedry mix, and the remainder comprises one or more additional ingredientssuitable for human consumption, sugar being a preferred additionalingredient, particularly sucrose, dextrose, and/or fructose incrystalline or other solid particulate form.

In the broadest aspects, the invention is not limited by the manner inwhich the glycerine is applied to the remaining dry mix ingredients.However, it is preferred that the dry mix is prepared by sprayingglycerine through one or more pressurized nozzles onto an agitated massof the remaining dry ingredients in a ribbon blender or the like. Theglycerine may be sprayed neat, in a suitable diluent, or may itselfcontain solubilized ingredients. It is contemplated that the dry mixwill have unexpectedly superior results, including improved handling,flow properties, resistance to clumping, microbial stability, ability toenhance taste, mouthfeel, or other organoleptic attributes of a foodproduct prepared from the dry mix, and/or shelf life of a food productprepared from the dry mix, when the glycerine is sprayed onto the drycomponents, preferably in a finely atomized spray.

The dry mix preferably has a moisture content below that of the flourfrom which it is prepared and thus will typically have a moisturecontent of less than about 12% by weight and more typically less thanabout 10% by weight. The dry mix will typically have a water activity ofless than 0.91, more typically less than 0.87, preferably less than0.80, more preferably less than 0.75, and more preferred still less than0.70.

The dry mix may comprise one or more ingredients in addition to flourand glycerine as is customary for the intended food product. Additionalingredients include, without limitation, those selected from the groupconsisting of sugar (e.g., sucrose, dextrose, crystalline fructose,etc.), salt, starch, modified starch, protein (e.g., vital wheatgluten), food fiber (e.g., cellulose), hydrocolloids, baking soda(sodium bicarbonate), baking powder (single acting or double acting),sodium acid phosphate, dough conditioners, milk solids, egg solids,enzymes, leavening agents, emulsifiers, glycerides, shortening, oil,colorants, spices, flavorants, and combinations thereof.

In particular embodiments, the dry mix will further comprise one or moreadditional ingredients which aid in prolonging shelf life and/orimproving resistance to staling. Notably, the dry mix may comprise anamount of a hydrolytic enzyme, such as an α-amylase enzyme, a maltogenicamylase enzyme, or a combination thereof effective to reduce or inhibitretrogradation of starch; and/or a modified starch, in particular apre-gelatinized cross-linked acetylated potato starch; and/or acombination of an acidic polysaccharide gum, in particular xanthan gum,and a galactomannan, in particular guar gum.

In a related embodiment, a dry mix is provided for preparing a dough orbatter when combined with a suitable amount of water which, uponcooking, provides bread products, including without limitation donuts,having improved organoleptic attributes, increased resistance tostaling, improved moisture content, and improved resistance to moistureloss over time. The dry mix according to this embodiment will typicallycomprise:

-   -   (1) from about 40% to about 95% by weight flour;    -   (2) from about 0.1% to about 3% by weight glycerine;    -   (3) from about 1% by weigh to about 50% by weight sugar;    -   (4) from about 0.001% to about 10% by weight emulsifier;    -   (5) from about 0.001% to about 20% by weight gelatinized starch        and/or gelatinized modified starch;    -   (6) from about 0.001% to about 5% by weight of a combination of        an anionic polysaccharide and a galactomannan; and    -   (7) an effective amount of hydrolytic enzyme to inhibit starch        retrogradation, the hydrolytic enzyme being selected from the        group consisting of alpha-amylases, maltogenic amylases, and        combinations thereof;        wherein the glycerine is homogeneously dispersed on at least the        flour portion of the dry mix, preferably on at least the flour        and sugar portions of the dry mix, and wherein the dry mix has a        moisture content of less than 15%.

The sugar is preferably a crystalline sugar such as crystalline sucrose,dextrose or fructose but may also suitably be a sugar in amorphous solidparticulate form. The emulsifier may, for example, comprise mono- anddiglycerides, sodium stearoyl lactylate (SSL), lecithin, or combinationsthereof. The gelatinized starch may be, for example, gelatinized wheatstarch and the gelatinized modified starch is preferably apregelatinized cross-linked acetylated potato starch. The anionicpolysaccharide is preferably xanthan gum and the galactomannan ispreferably guar gum, and preferably the combination of xanthan gum andguar gum exhibits a synergistic increase in water holding capacity (WHC)and will typically fall within the weight ratios of about 2:1 to about1:2, and preferably about 1:1 (xanthan gum to guar gum).

A method is also provided for improving resistance to microbial growthof flour-containing dry mixes comprising homogenously dispersingglycerine onto a mixture of particulate food ingredients to form a drymix capable of forming a batter or dough when combined with a suitableamount of water, wherein the flour comprises from about 10% to about99.9% by weight and the glycerine comprises from about 0.1% to about 3%by weight of the dry mix, the dry mix having a moisture content of lessthan 15% by weight and a water activity (a_(w)) of less than 0.91. Themicrobiologically stabilized dry mix will more typically have a moisturecontent of less than about 12% by weight, preferably less than about 10%by weight, and more preferably less than about 8% by weight based on thetotal weight of the dry mix. The microbiologically stabilized dry mixwill typically have a water activity of less than 0.87, preferably lessthan 0.80, more preferably less than 0.75, and more preferred still lessthan 0.70. The dry mixes exhibit improved storage stability,particularly when stored in a sealed container which is substantiallyimpermeable to outside air.

Also provided is a method for improving shelf life and/or moisturecontent and/or resistance to moisture loss over time and/or organolepticattributes (e.g., taste, texture, mouthfeel, aroma, etc.) of a breadproduct, comprising (i) providing a dry mix capable of forming a doughor batter when combined with a suitable amount of water, the dry mixcomprising from about 10% to about 99.9% by weight flour and from about0.1% to about 3.0% by weight glycerine homogeneously dispersed on theflour, the dry mix having a moisture content of less than 15% by weight,(ii) combining the dry mix with an amount of water suitable to form adough or batter, and (iii) cooking the dough or batter to form a breadproduct having improved shelf life, moisture content, resistance tomoisture loss over time, and/or improved organoleptic attributes ascompared to an otherwise identical bread product prepared in the absenceof glycerine.

The measurable benefit due to the presence of glycerine in the dry mixmay be any benefit, including without limitation, (1) an improvement inthe moisture content of and/or moisture retention over time (e.g., 6hours, 1 day, 2 days, 3 days, 1 week, etc.) in a food product formedtherefrom, (2) an improvement in shelf-life of a food product formedtherefrom, (3) an improvement in one or more organoleptic attributes(e.g., taste, texture, mouthfeel, aroma, etc.) of a food product formedtherefrom, (4) an improvement in one or more physical properties (e.g.,crumb structure, crumb firmness, loaf volume, etc.) of a food productformed therefrom, (5) an improvement in the quality of dough formedtherefrom, and/or (6) an improvement in microbiological stability (e.g.,resistance to microbial growth) of the dry mix.

A preferred particulate food ingredient according to the invention isflour, especially flour having a moisture content of 15% by weight orless. Typical grades of flour will have moisture contents of, forexample, less than about 15%, 14%, 13%, 12%, 11%, 10%, 9%, or about 8%by weight. The term “flour” as used herein includes, but is not limitedto, patent flour, all-purpose flour, bleached flour, bread flour, cakeflour, cookie flour, pasty flour, cracker flour, durum flour, enrichedflour, farina, graham flour, pastry flour, rice flour, rye flour,self-rising flour, semolina, unbleached flour, wheat flour, whole-wheatflour, wheat meal, corn meal, corn flour, durum flour, rye meal, ryeflour, oat meal, oat flour, soy meal, soy flour, sorghum meal, sorghumflour, potato meal, potato flour, and any combination thereof. It iscontemplated that any flour may be used in the practice of theinvention.

The additional ingredients are preferably solid ingredients but maycomprise liquid or semi-solid ingredients, including for example oilsand fats, provided that the amounts of such non-solid ingredients is notso high as to render the dry mix not free flowing or cause substantialclumping. The additional ingredients may include, without limitation,solid ingredients such as sugar (sucrose, dextrose, fructose, etc.),mineral salts (including sodium chloride), hydrocolloids (e.g.,vegetable gums), non-fat milk solids, egg solids, leavening agent(s),baking soda (sodium bicarbonate), baking powder, sodium acid phosphate,protein, spices, starch, modified food starch, dough conditioner(s),emulsifier(s), enzymes and the like, semi-solid ingredients such asshortening and fats, and liquid ingredients such as vegetable oil, highfructose corn syrup, and dimalt, to name a few.

In one embodiment, the glycerine is sprayed onto a portion of the dryingredients not including flour. This embodiment is preferred where forexample, the intended food product does not contain flour or where it isotherwise desired to add flour at a later stage. In another embodiment,glycerine is sprayed onto dry ingredients containing a portion of thefinal amount of flour used to prepare the intended food product, and theresulting glycerine-sprayed component may be subsequently mixed withadditional flour to yield the final dry mix.

In various embodiments, the dry mix will comprise at least about 15%, atleast about 20%, at least about 25%, at least about 30%, at least about35%, at least about 40%, at least about 45%, at least about 50%, atleast about 55%, at least about 60%, at least about 65%, at least about70%, at least about 75%, at least about 80%, at least about 85%, atleast about 90%, or at least about 95% by weight flour and from about0.1% to about 3% by weight glycerine, more typically from about 0.5% toabout 2.5% by weight glycerine, and preferably from about 0.75% to about2% by weight glycerine, it being understood that the flour, additionalingredients, and glycerine will collectively comprise no more than 100%by weight of the dry mix. Amounts of glycerine may include anyintermediate value within the foregoing ranges, such as 0.8%, 0.9%, 1%,1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8% or 1.9%.

It will be understood that the amounts of glycerine described hereinrefer to glycerine which is added to the dry mix, not to the totalglycerine in the food product, as it is known, for example, that smallquantities of glycerine are produced during yeast fermentation of sugar.

In certain exemplary embodiments, flour will comprise 10-20% by weight,20-30% by weight, 30-40% by weight, 40-50% by weight, 50-60% by weight,60-70% by weight, 70-80% by weight, 80-90% by weight, 90-95% by weight,or 95-99.9% of the dry mix; glycerine will comprise 0.1-0.25% by weight,0.25-0.5% by weight, 0.5-0.75% by weight, 0.75-1.0% by weight, 1.0-1.25%by weight, 1.25-1.5% by weight, 1.5-1.75% by weight, 1.75-2.0% byweight, 2.0-2.25% by weight, 2.25-2.5% by weight, 2.5-2.75% by weight,or 2.75-3.0% by weight of the dry mix; and, if present, the additionalingredients (which are preferably in particulate form), individually orcollectively, will comprise about 1-5% by weight, 5-10% by weight,10-20% by weight, 20-30% by weight, 30-40% by weight, 40-50% by weight,50-60% by weight, 60-70% by weight, 70-80% by weight, or 80-90% byweight of the dry mix.

The dry mixes according to the invention may comprise a starchcomponent, which is in addition to the starch fraction provided by anyflour component. This starch component may comprise any starch,including without limitation, corn starch, waxy maize starch, potatostarch, waxy potato starch, tapioca starch, wheat starch, and ricestarch, to name a few. Potato starch and wheat starch are preferredstarches according to the invention.

The optional starch component may also be modified (chemically,biochemically, physically or otherwise) to increase its ability to holdwater. One way in which starch may be modified is by adjusting therelative amounts of amylose and amylopectin. For example, WO 92/11376and CA 2,061,443 disclose genetically engineered modification of potatostarch to suppress the formation of amylose, producing a potato with astarch content containing essentially pure amylopectin. The starch mayalso be chemically modified by introducing functionalities, such asphosphate, hydroxypropyl, acetyl, and the like on the polysaccharidechains. Starch may also be modified by introducing cross-links bytreatment with, for example, phosphorus oxychloride (POCl₃), sodiumtrimetaphosphate, adipic anhydride, epichlorohydrin, and the like. It iswell-known in the art to prepare modified potato starches bycrosslinking with a variety of agents, with particular mention beingmade of crosslinking with POCl₃ under alkaline conditions, as disclosedin U.S. Pat. No. 5,648,110 to Wu, the disclosure of which is herebyincorporated by reference. Other suitable modified starches and methodsfor modifying starches are described in U.S. Patent Pub. 2006/0222740,incorporated by reference herein. The cross-linked starch will usuallycomprise between 1 ppm to less than 1,000 ppm cross-linking (based ondry weight of starch solids), and more typically will have a degree ofcrosslinking between about 1 ppm and about 800 ppm, or between about 5ppm and about 750 ppm, or between about 25 ppm and about 300 ppm,without limitation.

The modified starches will preferably have a higher water holdingcapacity (WHC) than the native, unmodified starch. The starch ormodified starch is preferably pre-gelatinized as opposed to granular,although in practice the use of granular starch is contemplated to bewithin the scope of the invention. Preferably a pre-gelatinized starchis one which is gelatinized prior to inclusion in the dry mix.

One starch which has been found to be particularly useful is a lightlycrosslinked acetylated pregelatinized potato starch available under thetradename PenPlus® 300 (Penford Foods). The potato starches availablefrom Avebe (Veendam, The Netherlands) under the tradenames EZ 1030 andPaselli EZ™ are also contemplated to be useful.

When present, the starch component will typically comprise from about0.001% to about 20% by weight of the dry mix, more typically from about0.01% to about 5% by weight, and preferably from about 0.1% to about 2%by weight of the dry mix.

The dry mix may comprise one or more hydrocolloids. The hydrocolloid(s)may be any hydrocolloid that is compatible with a food product, such asvegetable gums, including but not limited to alginates, carrageenan,dextran, furcellaran, pectin, gelatin, gum agar, locust bean gum, gumghatti, guar gum, gum tragacanth, acacia, gum arabic, xanthan gum,karaya gum, tara gum, cellulose derivatives, starch derivatives, andcombinations thereof, to name a few.

Preferred hydrocolloids are water-soluble, non-gelling gums, such asxanthan, guar, CMC (carboxymethyl cellulose) and the like. Gums whichform gels, such as alginates, pectin, kappa and iota carrageenan and thelike are not preferred for use in this invention as arenon-polysaccharide hydrocolloids, such as gelatin. Thus, in oneembodiment of the invention, the dry mixes are free of or substantiallyfree of gums and/or non-polysaccharide hydrocolloids which form gels. By“substantially free” it is meant that the gelling gums and/or nonnon-polysaccharide hydrocolloids comprise less than 0.01%, preferablyless than 0.001%, and more preferably less than about 0.0001% by weightof the dry mix.

A combination of an anionic polysaccharide hydrocolloid and agalactomannan polysaccharide hydrocolloid has been found to be preferredfor use in the dry mixes. The anionic polysaccharide will preferablyinclude within its molecular structure dependent carboxylic acid groups.Xanthan gum and carboxymethyl cellulose are such polysaccharides.Galactomannans are polysaccharide composed solely of mannose andgalactose. Guar gum, a galactomannan which typically has amannose-to-galactose ratio of about 1.8:1, has proven to be well-suitedfor use.

Combinations of xanthan gum and guar gum at a weight ratio of 1:4 to4:1, preferably 1:3 to 3:1, more preferably 1:2 to 2:1, and mostpreferably about 1:1, have been found to be preferred for use. Xanthangum is a high molecular weight polysaccharide which is typicallyobtained by pure culture fermentation of glucose with a bacterium of thegenus Xanthamonas, such as Xanthamonas campestris. Xanthan is aheteropolysaccharide made up of building blocks of D-glucose, D-mannoseand D-glucuronic acid. Guar gum may be isolated from the seeds of theguar bean (Cyamoosis Tetraoonaolobas L. taub.) which is native to Indiaand Pakistan.

Unless otherwise stated, the term galactomannan includes hydrolysisproducts known in the art as hydrolyzed galactomannans which assay as asoluble dietary fiber but have reduced viscosity in water, such aspartially hydrolyzed guar gum (PHGG). However, in preferred embodiments,the galactomannan component will comprise or consist essentially ofpolysaccharides which have not been hydrolyzed, for example, naturalguar gum. In other embodiments, the galactomannan component willcomprise less than about 50% by weight, preferably less than about 25%by weight, and more preferred still, less than about 5% by weighthydrolyzed galactomannan. In a preferred embodiment, the galactomannancomponent is free of hydrolyzed galactomannan, save for any small amountof hydrolysis component present in the natural galactomannan extract.

When present, the hydrocolloid component will typically comprise fromabout 0.001% to about 5% by weight of the dry mix, usually from about0.01% to about 1% by weight, and preferably from about 0.05% to about0.5% by weight. The amount of hydrocolloid employed may vary dependingon the nature of the hydrocolloid(s) used, and in particular as afunction of their water holding capacity. In many embodiments, includingthose comprising Xanthan gum, alone or in combination with agalactomannan such as guar gum, the hydrocolloid component will comprisefrom about 0.05% to about 0.5% by weight of the dry mix.

In one useful embodiment, the hydrocolloid component comprises asynergistic combination an anionic polysaccharide, such as xanthan gum,and a galactomannan, such as guar gum, by which is meant that theviscosity of an aqueous solution having a given amount of thecombination is greater than the viscosity of an otherwise identicalaqueous solution having the same amount of either anionic polysaccharide(e.g., xanthan gum) or galactomannan (e.g., gaur gum), alone.Preferably, the synergistic combination comprises a weight ratio ofxanthan gum to gaur gum of about 1:1.

In one embodiment of the invention, the hydrocolloid(s) and/or starchcomponent will have an average particle size greater than 20 μm andpreferably will not have been subject to pulverization as described inU.S. Patent Pub. 2006/0182853 to Kawai et al., the disclosure of whichis hereby incorporated by reference.

The dry mix will typically comprise a sugar component, such as amonosaccharide or disaccharide, and combinations thereof. The sugarcomponent will typically, though not necessarily, have a saturated wateractivity of at least about 0.8, and more typically at least about 0.86.Suitable monosaccharides include, without limitation, glucose(dextrose), fructose, galactose, and the like. Suitable, disaccharidesinclude, without limitation, sucrose, maltose, lactose, trehalose andthe like. In one embodiment, the sugar component is essentially free ofmaltose and maltotriose, meaning that the amount of these sugars, as afraction of the sugar component, is less than about 5% by weight,preferably less than about 2% by weight, and more preferred still, lessthan about 1% by weight. Sucrose is a currently preferred sugar for usein the dry mixes of the invention, due in part to its low cost, itsubiquity as a sweetener, and/or its saturated water activity of about0.86. Crystalline fructose is also contemplated to be useful.

In some embodiments, the sugar component may comprise sugar alcoholsaddition to monosaccharides and/or disaccharides. Sugar alcoholsinclude, without limitation, erythritol, mannitol, sorbitol, xylitol,maltitol, isomalt, lactitol, hydrogenated starch hydrolysate (HSH), andthe like. In the broadest implementations of the inventions, the sugarcomponent may include one or more sugar alcohols. However, typically,the sugar component will be substantially free of sugar alcohols,meaning that sugar alcohols comprise less than about 5%, preferable lessthan about 2.5%, and more preferably less than about 1% by weight of thesugar component. In other embodiments, the sugar component is free ofsugar alcohols. The terms “monosaccharide” and “disaccharide” are notintended to embrace sugar alcohols. The term “sugar alcohol,” as usedherein, does not include glycerine.

The sugar component is preferably in particulate form and will typicallycomprise from about 0.5% to about 50% by weight of the dry mix, moretypically from about 5% to about 25% by weight of the dry mix. In oneembodiment of the invention, the sugar component will comprise fromabout 1.0% to about 15% by weight of the dry mix in applicationsintended for yeast leavened products (such as pizza dough, white bread,yeast leavened donuts, etc.), including representative embodimentswherein the sugar, notably sucrose, dextrose or crystalline fructose,comprises from about 2% to about 12% by weight, about 3% to about 10% byweight, or about 6 to about 9% by weight, based on the total weight ofthe dry mix.

For use in cake-type products (e.g., products made from flour comprisingpredominately cake flour), including cakes and cake donuts, the sugarwill typically comprise from about 5% to about 50% by weight of the drymix, and more often will comprise from about 10% to about 35% by weightof the dry mix, including a representative embodiment wherein the sugar,notably sucrose, dextrose or crystalline fructose, comprises from about15% to about 25% by weight of the dry mix.

The sugar component preferably comprise at least about 50%, more oftenat least about 75%, and typically at least about 80%, 85%, 90%, or 95%by weight sugar in particulate form, whether crystalline or amorphous.

The dry mixes of the invention may further comprise one or more foodgrade emulsifiers. Suitable emulsifiers include, without limitation,lecithin; monoglycerides; mono-, di-glycerides; ethoxylated mono- anddi-glycerides; sodium stearoyl lactylate (SSL); sorbitan esters of fattyacids (e.g., sorbitan monostearate); diacetyl tartaric acid esters ofmono-glycerides (DATEM); glyceryl-lacto esters of fatty acids (e.g.,glycerol lactopalmitate); polysorbate 60, polysorbate 65, polysorbate80, sodium lauryl sulphate, monoglyceride citrate, calciumstearoyl-2-lactylate, diacetyl sodium sulfosuccinate, sodium stearoylfumarate, and succinylated mono glycerides, and combinations thereof.Preferably, though not necessarily, the emulsifier is a solid.

In one embodiment of the invention, the dry mix will comprise anemulsifier which provides a crumb softening effect. Monoglycerides arecontemplated to be well-suited for crumb-softening and particularmention may be made of the water dispersible monoglyceride from soybeanoil sold under the trade name Starplex™ 90 (American Ingredients Co.).Mixtures of mono- and di-glycerides are also expected to be suitable forthis purpose. The mono-glycerides (and optionally di-glycerides), willtypically comprise from about 0.001% to about 10% by weight of the drymix, more typically from about 0.01% to about 5% by weight. It isparticularly desirable to include mono-glyceride emulsifiers in drymixes which are intended for yeast leavened products. Whereas, breadproducts having a weaker crumb structure, including those madepredominately from cake flour, will not benefit as much frommono-glycerides and therefore their use is strictly optional.

The emulsifier component will also preferably comprise an emulsifierwhich modulates the water sorption by protein. Particular mention may bemade of sodium stearoyl lactylate (SSL) which is believed to partiallyenvelop protein and thus reduce its sorption of water. Sodium stearoyllactylate is commercially available under the trade designation Emplex™(American Ingredients Co.). SSL will typically comprise from about 0.01%to about 5% by weight of the dry mix, preferably from about 0.1% toabout 2% by weight of the dry mix.

The dry mixes may further comprise one or more hydrolytic enzymes havingactivity against starch, including without limitation, an alpha-amylase,a maltogenic amylase, or a combination thereof in an effective amount toinhibit or prevent starch retrogradation.

The term “alpha-amylase” as used in the present invention typicallyrefers to a 1,4-alpha-D-glucan glucanohydrolase which catalyses theconversion of polysaccharide containing alpha-(1-4)-linked glucose unitsin the presence of water to maltooligosaccharides. The alpha-amylase maybe of any origin, including mammalian and plant, and preferably ofmicrobial (bacterial, yeast or fungal) origin. Recombinantly preparedalpha-amylases are also contemplated to by suitable.

Commercially available amylases useful in the present invention include,without limitation, FUNGAMYL® (an Aspergillus oryzae alpha-amylase,available from Novo Nordisk A/S, Denmark), BAN® (a Bacilluslicheniformis alpha-amylase, available from Novozymes), TERMAMYL® (aBacillus alpha-amylase, available from Novo Nordisk A/S, Denmark), andTHERMOZYME®, a Bacillus alpha-amylase, available from Novo Nordisk A/S,Denmark). Other useful commercially available amylase products includeGRINDAMYL® A 1000 or A 5000 (available from Grindsted Products, Denmark)and AMYLASE H or AMYLASE P (available from Gist-Brocades, TheNetherlands).

The term “maltogenic amylase” as used in the present invention typicallyrefers to a 1,4- or 1,6-alpha-maltohydrolase which catalyses the removalof alpha-maltose from starch. A commercially available maltogenicamylase is NOVAMYL™ 1500 MG (Novo Nordisk A/S, Denmark) which is aBacillus stearothermophilus maltogenic amylase having an activity of atleast about 1500 MANU/g (MANU=Maltogenic Amylase Novozyme Units). OneMANU may be defined as the amount of enzyme required to release one μmolof maltose per minute at a concentration of 10 mg of maltotriose (SigmaM 8378) substrate per ml of 0.1 M citrate buffer, pH 5.0 at 37° C. for30 minutes.

NOVAMYL™ 1500 MG is said to be an exo-acting maltogenic amylase enzyme(E.C.3.2.1.133, glucan alpha-1,4-maltohydrolase) which catalyses thehydrolysis of alpha-1,4-glucosidic linkages in amylose, amylopectin andrelated glucose polymers. The enzyme successively removes maltose unitsfrom the non-reducing end of the polysaccharide chain until, ifconditions permit, the molecule is degraded or, in the case ofamylopectin, a branch-point is reached. This enzyme preparation may be,for example, a maltogenic amylase produced by submerged fermentation ofa non-pathogenic and non-toxicogenic strain of Bacillus subtilis which,by recombinant DNA techniques, contains the amyM gene from Bacillusstearothermophilus coding for maltogenic amylase. It is believed thatthe same enzyme is currently available under the trade name EssentialSoft™ 1500 (Novozyme). In one embodiment of the invention, themaltogenic amylase will have an activity between about 1,500 and about2,000 or 3,000 MANU/g. Another maltogenic amylase, having an activity ofat least about 4,000 MANU/g is available under the trade nameMaltogenase 4000 L (Novo Nordisk). In one embodiment of the invention,the maltogenic amylase will have an activity between about 4,000 andabout 4,500 or 5,000 MANU/g. Any of the amylases disclosed in U.S. Pat.No. 7,189,552 to Lan et al; U.S. Pat. No. 4,598,048 to Diderichsen etal., and U.S. Pat. No. 4,604,355 to Outtrup, the disclosures which arehereby incorporated by reference herein, are also contemplated to beuseful.

There is some latitude in the amount of alpha amylase employed, as theappropriate amount will depend significantly on the activity of theenzyme. The amount should be carefully controlled to assure that theresulting bread product does not have a gummy texture. The preferredalpha amylase according to the invention is the Bacillus licheniformisalpha-amylase available under the trade name BAN® 800 MG (Novozymes)which is believed to have an activity of at least 800 KNU-B (Kilo NovoUnits-BAN).

It is believed that alpha-amylases, including BAN® 800 MG can beeffectively employed in an amount ranging from about 0.00001% to about0.1% by weight, more typically from about 0.0001% to about 0.01% byweight, based on the weight of the entire dry mix. The maltogenicamylases, including Essential Soft™ 1500, can be effectively employed inan amount ranging from about 0.0001% to about 1% by weight, moretypically from about 0.001% to about 0.5% by weight, based on the weightof the entire dry mix.

The weight ratio of the maltogenic amylase to the alpha amylase willtypically range from about 10:1 to about 1,000:1, although weight ratiosin the range of about 25:1 to about 500:1 are more preferred. In someembodiments, the weight ratio of the maltogenic amylase to the alphaamylase will range from about 50:1 to about 200:1, or from about 75:1 toabout 150:1, particularly in embodiments where the maltogenic amylasehas an activity of at least about 1,500 MANU/g and the alpha amylase hasan activity of at least about 800 KNU-B.

In one embodiment, the dry mix is free of or substantially free ofadditional enzymes, including cellulase, hemicellulase, lipase,protease, pullulanase, amyloglucosidase, glycerol oxidase, pentosanase,phospholipase, transglucosidase, 1,4-α-glucan branching enzyme,4-α-glucan 6-α-D-glucosyl transferase, and/or xylanase enzymes to name afew. By “substantially free” of additional enzymes is meant that the drymix contains such enzymes in amounts sufficiently low that no measurableaffect on shelf-life or bread quality is observable, which willtypically, though not necessarily, be less than about 0.001% by weightor less than less than about 0.0001% by weight depending on the activityof the enzyme. In another embodiment, the alpha amylase and/or themaltogenic amylase enzymes are not coated or partially coated with afood grade lipid, in contrast to the enzymes described in U.S. Pat. No.6,635,289 to Horn, the disclosure of which is incorporated by referenceherein. In yet another embodiment, the alpha amylase is not an alphaamylase mutant.

In one embodiment, the dry mix is free of or substantially free of(e.g., less than about 1%, or about 0.5%, or about 0.1% by weight)structurally expanded cellulose, as described in U.S. Pat. No. 6,251,458to Weibel, the disclosure of which is incorporated by reference herein.In one embodiment, expanded puffed particulates, such as the directexpanded puffed particulates fabricated from a cooked cereal doughdescribed in U.S. Pat. No. 7,264,835 to Funk, the disclosure of which isincorporated by reference herein, are substantially (e.g., less thanabout 1%, or about 0.5%, or about 0.1% by weight) or entirely excludedfrom the dry mix.

In some embodiments, the dry mixes will comprise a flavorant componentwhich can either introduce new flavors into the food (e.g. bread)product or can restore the natural flavor of the food (e.g. bread) whichmight be lost due in part to staling. Any suitable flavorant may beused, although it is preferable that the flavorant be in solid form, orcombined (coated, encapsulated, admixed, etc.) with a solid substrate ifit is included in the dry food components. Flavorant may also beincluded (e.g., dissolved or dispersed) in the glycerine-containingliquid. In a preferred embodiment, the flavorant comprises a so-called“reaction flavor” or “process flavor,” such as Maillard reactionprecursors and the like, as described generally in, for example, U.S.Pat. No. 4,663,168 to Von Fulger et al.; U.S. Pat. No. 6,432,459 to BelRhlid et al.; U.S. Patent Pub. 2006/0045954 to Young et al.; U.S. PatentPub. 2004/0224077 to Kochhar et al.; and U.S. Patent Pub. 2004/0156980to Fleury Rey et al., the disclosures of which are hereby incorporatedby reference. In one embodiment, the glycerine-containing liquidincludes a reaction flavorant formed from glycerine and one or moreamino acids. Amino acids for formation of reaction flavor may includewithout limitation alanine, cysteine, aspartic acid, glutamic acid,phenylalanine, glycine, histidine, isoleucine, lysine, leucine,methionine, asparagine, proline, glutamine, arginine, serine, threonine,valine, tryptophan, tyrosine, or any combination thereof. Reactionflavorant may be formed, for example, by adding amino acid to glycerineand heating for an amount of time. The heating temperature may be forexample, from about 100° F. to 250° F., 110° F. to 190° F., 120° F. to180° F., or from about 140° F. to 170° F., including exemplaryembodiments of about 100° F., 110° F., 120° F., 130° F., 140° F., 150°F., 160° F., 170° F., 180° F., 190° F., or about 200° F. The amount oftime for formation of the reaction flavorant will typically range from 1to 60 minutes, more typically from 5 to 30 minutes, depending on thetemperature, including without limitation, reaction times of 1 minute, 5minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes, 30 minutes, orgreater. In a preferred embodiment, the amino acid component is orcomprises proline, which is added to glycerine, preferably neatglycerine, and heated to a temperature from 140° F. to 180° F. for 10 to20 minutes, preferably about 160° F. for about 15 minutes. Reactionflavor may be formed in bulk glycerine-containing liquid, preferablyneat glycerine, or may be formed in an aliquot of glycerine to form aconcentrate, which is added to the glycerine-containing liquid.

The dry mixes may employ any of the ingredients and/or anti-stalingadditives disclosed in U.S. patent application Ser. No. 12/186,824, theentire disclosure of which is hereby incorporated by reference. Themethods for preparing bread and donuts having improved shelf life andresistance to staling described in U.S. patent application Ser. No.12/186,824, incorporated by reference herein, are also useful forpreparing bread and donuts with the dry mixes of the present invention.

The glycerine may be added to the dry mix ingredients by any mixingmethod known in the art. What is important is that the glycerine ishomogenously dispersed on the dry ingredients so that localized clumpingis avoided and so that the time required for equilibration of moisturebetween glycerine and the other ingredients is minimized. In thismanner, the anti-microbial benefit of glycerine addition is most fullyrealized and the handling and flow properties of the dry mix areoptimized. The glycerine may be added (e.g., sprayed) neat to the drymix ingredients or may be thinned with or dissolved in a suitablevolatile solvent, such as ethanol. Additional components, includingoils, flavorants, or the like may be dissolved in the glycerine prior toits addition to the dry mix ingredients. Additional components such asflavorant may be added to the glycerine-containing liquid in a pureform, or with the use of a diluent, such as an aliquot of theglycerine-containing liquid.

It is less preferred to use, and some embodiments exclude the presenceof, so-called glycerinated egg yolks as a source of glycerine. Othercomponents that may be substantially or entirely excluded from theglycerine-containing liquid may be components such as carboxylic acidssuch as acetic acid, or microencapsulated acid such as encapsulatedcitric acid, fumaric acid, lactic acid, malic acid, or the like. In oneembodiment, such components are excluded from the glycerine-containingliquid to be sprayed on the dry mix and the dry mix itself. In anotherembodiment, such components are excluded from the glycerine-containingliquid, but may optionally be present independently in the dry mix.

In one embodiment, the glycerine is added neat or as a component in aliquid, wherein the liquid has a water activity (a_(w)) less than 0.35.In additional embodiments, the glycerine-containing liquid has a wateractivity from about 0.001 to about 0.35, preferably from about 0.005 toabout 0.33, typically less than about 0.3, more typically less thanabout 0.2, and preferably less than about 0.1, less than about 0.05, orless than about 0.03. In one embodiment, the liquid will have a wateractivity from about 0.01 to about 0.02. The term “glycerine-containingliquid,” as used herein, is intended to include neat glycerine, as wellas glycerine combined with a diluent liquid, and glycerine (neat orincluding a diluent) which further comprises one or more componentsdissolved or homogeneously dispersed therein.

In one embodiment, the glycerine-containing liquid comprises less than15% by weight water, or less than 12.5%, 10%, 9%, 8%, 7%, 6%, 5%, 4%,3%, 2%, 1%, 0.5%, or less than 0.1% by weight water. In one embodiment,the glycerine-containing liquid is substantially anhydrous, by which ismeant that it comprises less than 1% by weight water. In anotherembodiment, the liquid is anhydrous by which is meant that the level ofwater is so small that it would have no functional impact on the drymix, as measure by the MFSL and physical handling tests describedherein.

The glycerine containing liquid will typically comprise 50% by weightglycerine or more, or greater than 60%, 70%, 80%, 90%, 95%, 96%, 97%,98%, 99% by weight or more glycerine.

In one embodiment, the glycerine-containing liquid may optionallycontain up to 5% by weight emulsifier based on the weight of glycerine,although its inclusion is strictly optional. In other words, the weightratio of glycerine to emulsifier in the liquid will, in some embodimentsof the invention, be greater than 95:5. For example, if the liquidcontains neat glycerine with 10% emulsifier and is then diluted with adiluent, thereby lowering the amount of emulsifier to less than 5% ofthe liquid, that amount would nevertheless be excluded in suchembodiments. In one embodiment, the glycerine-containing liquid issubstantially free of emulsifier, although the dry ingredients mayseparately contain an emulsifier as desired. Such emulsifiers mayinclude in some embodiments polysorbates, blended mono- anddi-glycerides, distilled acetylated monoglycerides, distilledmonoglyceride, sodium stearoyl lactylate, and ethoxylated monoglyceride.In one embodiment, the glycerine-containing liquid contains no addedemulsifier. In some embodiments, polysorbates are substantially orentirely excluded from the glycerine-containing liquid, in contrast to,for example, U.S. Pat. No. 5,738,900 to Cuadrado et al., the contents ofwhich are incorporated by reference in their entirety. Such polysorbatesinclude polysorbate 80, polysorbate 60, or the like.

Typically, the dry ingredients, including any amounts of semisolid andliquid components, are mixed in a suitable mixer which agitates the masswithout excessive shear or comminution, such as a ribbon blender, paddleblender, vertical cone screw blender, fluidized bed, high shear mixer,or the like while glycerine is sprayed onto the mass. In the preferredpractice, the solid components are mixed in a ribbon blender while neatglycerine is sprayed onto the agitated mass, in atomized form, fromoverhead pressurized spray nozzles. In one embodiment, substantialamounts of non-solid and/or non-particulate components are excluded fromthe dry ingredients, by which is meant any ingredients or amount thereofthat would measurably impart an unacceptable or undesirable change inthe flow or resistance to clumping properties, or any other physicalproperty of the dry mix, or its resistance to spoilage, are excluded.

The dry mixes of the invention will exhibit improved resistance tomicrobial growth as compared to otherwise identical mixes in the absenceof glycerine. This is because the water activity (a_(w)) of glycerine isabout 0.33 whereas the a_(w) value for flour, the major component inmost embodiments, is about 0.8. Below an a_(w) of 0.8 most yeast, molds,and bacteria cannot grow. Provided the dry mix is kept in a closedsystem, such as a sealed bag, silo, bin, container (collectivelyreferred to herein as a “container”), whereby ambient moisture incontact with the dry mix is minimized, there will therefore be a netmigration of water from flour to glycerine when equilibrium is reachedafter the two components are brought into contact. The containerpreferably is substantially impermeable to air by which is meant thatthe amount of outside air that is capable of penetrating the sealedcontainer is so insubstantial as to not have a measurable impact on themoisture content of the dry mix.

The water activity of the dry mix may be used to estimate the mold-freeshelf life (MFSL) of the dry mix according to the empirical equationLog₁₀(MFSL)=7.91−(8.1×a_(w)) where MFSL is given in terms of days at 21°C., according to the method of D. A. L. Seiler, “The stability ofintermediate moisture foods with respect to mould growth,” in R. Davies,G. G. Birch and K. J. Parker (Eds.) Intermediate Moisture Foods,(Applied Science Publishers Ltd., London, 1976) pp 166-181, thedisclosure of which is hereby incorporated by reference herein. The drymixes are expected to have a MFSL at least 5%, at least 10%, at least15%, at least 20%, at least 25%, at least 30%, at least 40%, or at least50% longer than otherwise identical dry mixes that do no compriseglycerine.

As a collateral benefit, it has been observed that dusting offlour-containing dry mixes is reduced by homogenously dispersingglycerine thereon in an amount form about 0.1% to about 3% by weight.Accordingly, a method is provided for reducing dusting and therebyimproving the handling of a flour-containing dry mix.

The dry mixes according to the invention may be conveniently stored incontainers and have flow properties suitable for transfer using hoppers,chutes and the like. The dry mixes may be charged into a suitable mixer,such as a planetary mixer, and combined with a suitable amount of waterand optionally additional ingredients and mixed to make dough or batteraccording to customary methods. It is within the skill in the art todetermine the amount of water suitable for forming a dough or batter.

The dough or batter may be cooked (e.g., baked, fried, or boiled) tomake a variety of bread products including, but are not limited to,white bread, wheat bread, tortillas, rolls and buns, specialty/artisanbreads, rye bread, whole grain varietals, bagels, pasta, grain-basedsnack foods, cereals, crackers, cookies, cakes, muffins, pastries,pancakes, pizza crusts, doughnuts, grain-based nutritional supplements,and salty snacks such as pretzels, tortilla chips, corn chips, andpotato chips.

The water content of the resulting bread product can be measured by anysuitable method, including the Association of Official AnalyticalChemists (AOAC 2002), Method 925.09 or Method 925.40. Staling may bequantified organoleptically according to American Association of CerealChemists (AACC 2000), Method 74-30 or by measuring crumb firmnessaccording to AACC 2000, Method 74-10A. Loaf volume is suitably measuredby the rapeseed displacement method according to AACC 2000, Method10-05. Each of the foregoing AOAC and AACC methods are incorporated byreference herein.

In one exemplary embodiment, the dry mixes are useful for preparingdonuts having improved shelf live, moisture retention, and/or resistanceto staling. The dry mixes are suitable for preparing both cake donutsand yeast donuts.

In the case of yeast leavened donuts, representative ingredients in thedry mix include, without limitation, sugar, shortening, nonfat dry milk,egg solids, salt, yeast and/or flour. In the case of a cake donut,representative dry ingredient include, for example, fine granulatedsugar, dextrose, salt, egg yolk solids, nonfat dry milk, shortening,sodium bicarbonate, sodium acid phosphate, bread flour, cake flour,and/or defatted soy flour. These formulations are provided by way ofillustration only are not intended to form any part of the inventionunless otherwise specified. One skilled in the art will recognize thatnumerous variations exist for yeast donut and cake donut recipes, all ofwhich may be employed in the practice of the invention. In the case ofboth yeast donut and cake donut dry mixes, glycerine may be sprayed ontothe dry mix through pressurized overhead nozzles in a ribbon mixer orthe like while the remaining ingredients are agitated. Preferably, thedry mixes comprise alpha-amylase and maltogenic amylase enzymes, asynergistic combination of xanthan gum and guar gum, and modified potatostarch in amounts effective to inhibit staling and/or improve moistureretention.

The dry mix is added to the bowl of a suitable mixer and a volume ofwater is added thereto and mixed to form a dough or batter. In the caseof a cake donut, the batter is usually allowed to rest in the bowl forabout for about 10 minutes (floor time). In the case of yeast leaveneddonuts, the dough is allowed to rest for about 45 minutes to one hour(fermentation time). The yeast dough is sheeted and cut and the cutpieces are place in a proof box, typically at 96-100° F. at 55-60%relative humidity. The cut pieces are typically proofed for about 40 to50 minutes. In both cases, the prepared dough or batter is depositedinto a fryer having an oil temperature of about 320° F. to about 440°F., more typically about 375-385° F., or optimally about 385° F. Thedough is heated for about 40 seconds to about 50 or 60 seconds and thenflipped and heated for another period of about 40 seconds to about 50 or60 seconds. The donut optimally has an internal temperature of about 200to about 210° F. on exiting the fryer.

When the dough is first deposited in the heated oil, the temperature ofthe dough rapidly rises above about 130° F. to about 140° F. causingstarch granules to rupture, thereby providing accessible sites forenzymatic hydrolysis. Enzymatic hydrolysis of starch by action of thealpha amylase and maltogenic amylase enzymes (if present) occurs duringthis time window and continues until the dough temperature reaches about190° F. at which point the enzymes will be effectively denatured andhydrolysis ceases or becomes insubstantial. By “effectively denatured”is meant that the enzyme activity is so low that no measurable effect onthe dough is observed after this point. The total window for enzymatichydrolysis under the forgoing conditions is expected to be no more thanabout 15 to about 30 or 45 seconds, and likely occurs predominatelyafter the dough is flipped. Thus, it will be seen that the hydrolysis isessentially fixed by the process parameters and the degree of hydrolysiswill largely be determined by the selection of enzymes, their activity,and the amount of enzyme employed. After the enzymes are denaturedduring frying, there will be no additional measurable enzymaticactivity. The dough is then removed from the fryer and cooled to roomtemperature.

The resultant donuts may have a shelf-life at least about at least about10% longer, typically at least about 20% longer, preferably at leastabout 30% longer, more preferably at least about 40% longer, and morepreferred still at least about 50% longer than otherwise identicaldonuts prepared in the absence of glycerine, and in particular glycerinein combination with α-amylase and maltogenic amylase enzymes, asynergistic combination of xanthan gum and guar gum, and/or modifiedstarch. It is contemplated that donuts made from the dry mixes of theinvention may achieve a shelf-life greater than about 40%, greater thanabout 50%, greater than about 75%, or even greater than 100% longer thanotherwise identical donuts prepared in the absence of glycerine, and inparticular in the absence of glycerine in combination with α-amylase andmaltogenic amylase enzymes, a synergistic combination of xanthan gum andguar gum, and/or modified starch. The donuts according to the inventionwill have a improved moisture and mouthfeel, particularly on storage, ascompared to otherwise identical donuts prepared in the absence ofglycerine.

EXAMPLE 1

A dry mix for preparing a yeast raised donut having a prolonged shelflife and/or improved moisture content and/or improved organolepticattributes is provided in Table 1.

TABLE 1 Ingredient Weight % Bread Flour 71.04 Cake Flour 8.16 Soy Flour0.61 Bulk Dextrose 7.14 Bulk Soy Oil 6.12 Mono- and Diglycerides 0.51Sodium Stearoyl Lactylate (SSL) 0.51 Flavor 1.02 Salt 2.04 SodiumBicarbonate 0.51 Sapp 28 (Sodium Acid Pyrophosphate) 0.71 GelatinizedWheat Starch 0.61 Glycerine 1.02 Total 100.00

The donut dry mix is prepared by spraying glycerine onto the remainingdry mix ingredients through overhead nozzles while the dry mixingredients are agitated in a ribbon blender. The dry mix is free ofclumps and caking and has powder flow characteristics that are visuallyindistinguishable from an otherwise identical dry mix that does notcontain glycerine, including a lack of cohesion when squeezed with thehand and a return to loose particulate (powder or granular) form whenthe hand is opened.

Water and yeast are then added to a mixing bowl containing the donut drymix and mixed to form a dough of the desired consistency. The mixeddough is allowed to rest for 45 to 60 minutes (Fermentation Time) andthen the dough is sheeted and cut to shape. The cut pieces aretransferred to a proof box (96-100° F. @55 to 60% relative humidity) andheld for 40 to 50 minutes.

The proofed pieces of dough are deposited into a fryer containing oil ata temperature of about 375° F. to 385° F. and fried for 45 to 50seconds. The pieces are flipped and fried for an additional 45 to 50seconds and then removed from the oil (total time to exit=about 90second to about 100 seconds). The exiting donut has an internaltemperature of about 202° F. to about 210° F. The donuts are air cooledto provide the finished product.

The resultant donuts have improved moisture content, mouthfeel, texture,and prolonged shelf-life, as compared to an otherwise identical donutprepared in the absence of glycerine.

EXAMPLE 2

A dry mix for preparing a yeast raised donut having a prolonged shelflife and/or improved moisture content and/or improved organolepticattributes is provided in Table 2.

TABLE 2 Ingredient Weight % Yeast Raised Donut Mix Bread Flour 69.657Cake Flour 8.000 Soy Flour 0.600 Bulk Dextrose 7.000 Bulk Soy Oil 6.000Mono Bulk (Mono- and diglycerides) 0.500 Sodium Stearoyl Lactylate (SSL)0.500 Flavor 1.000 Salt (sodium chloride) 2.000 Sodium Bicarbonate 0.500Sapp 28 (Sodium acid pyrophosphate) 0.700 Gelatinized Wheat Starch 0.600Anti-Staling Additive Patent Flour 1.235 Starplex ™ 90 (Monoglyceride)0.136 Crystalline Fructose 0.130 Emplex ™ (Sodium Stearoyl Lactylate)0.026 Guar gum 0.056 Xanthan gum 0.056 Pen Plus ™ 47 (Modified PotatoStarch) 0.194 Salt (sodium chloride) 0.010 Essential Soft ™ 1500 0.099Ban 800 MG ™ 0.001 Glycerine 1.00 Total 100.00

The dry mix is prepared as described in Example 1 and donuts are alsoprepared from this dry mix according to the procedure of Example 1. Theresultant donuts have improved moisture content, mouthfeel, texture, andprolonged shelf-life, including resistance to staling, as compared to anotherwise identical donut prepared in the absence of glycerine.

The donuts also have an improved resistance to staling and/or moistureloss as compared to the donuts of Example 1 due to the presence of theadditional anti-staling ingredients, in particular the α-amylase enzyme,the maltogenic amylase enzyme, the combination of xanthan and guar gums,and the modified potato starch (a pregelatinized cross-linked acetylatedpotato starch).

EXAMPLE 3

A dry mix for preparing a cake donut having an extended shelf lifeand/or improved moisture content and/or improved organoleptic attributesis provided in Table 3.

TABLE 3 Ingredient Weight % Cake Flour 40.79 Bread Flour 21.99Granulated Sugar 21.41 Soybean Oil 3.06 Nonfat Dry Milk 2.55 Dried EggYolk 2.04 Soy Flour 2.04 Salt (sodium chloride) 1.02 Sodium Bicarbonate1.02 Gelatinized Wheat Starch 0.81 Sodium Acid Pyrophosphate 1.23Glycerine 2.04 Total 100.00

The dry mix is prepared according to the procedure of Example 1. Despitethe higher amount of glycerine used in this example, the dry mix is freeof clumps and caking and has powder flow characteristics that arevisually indistinguishable from an otherwise identical dry mix that doesnot contain glycerine, including a lack of cohesion when squeezed withthe hand and a return to loose particulate form when the hand is opened.

Water is then added to a mixing bowl containing the donut dry mix andmixed to form a batter. The batter is allowed to rest in the mixing bowlfor about 10 minutes (Floor Time).

The batter is deposited in a fryer containing oil at a temperature ofabout 385° F. and fried for 45 to 60 seconds. The pieces are flipped andfried for an additional 45 to 60 seconds and then removed from the oil(total time to exit=about 90 second to about 120 seconds). The exitingdonut has an internal temperature of about 202° F. to about 210° F. Thedonuts are air cooled to provide the finished product.

The resultant donuts have improved moisture content, mouthfeel, texture,and prolonged shelf-life, including resistance to staling, as comparedto otherwise identical donuts prepared in the absence of glycerine.

EXAMPLE 4

A dry mix for preparing a cake donut having an extended shelf lifeand/or improved moisture content and/or improved organoleptic attributesis provided in Table 4.

TABLE 4 Ingredient Weight % Cake Donut Mix Cake Flour 40.00 Bread Flour21.57 Granulated Sugar 21.00 Soybean Oil 3.00 Nonfat Dry Milk 2.50 DriedEgg Yolk 2.00 Soy Flour 2.00 Salt (sodium chloride) 1.00 SodiumBicarbonate 1.00 Gel Wheat Starch 0.80 Sapp 28 (Sodium AcidPyrophosphate) 1.20 Anti-Staling Additive Cake Flour 1.285 Starplex ™ 90(Monoglyceride) 0.135 Granulated Sugar 0.129 Sodium Stearoyl Lactylate(SSL) 0.026 Guar gum 0.027 Xanthan gum 0.027 Pen Plus ™ 47 (ModifiedPotato Starch) 0.193 Salt (sodium chloride) 0.010 Essential Soft ™ 15000.092 Ban ™ 800 MG 0.001 Glycerine 2.00 Total 100.00

The dry mix is prepared according to the procedure of Example 1 and hasidentical handling properties (flow, clumping, caking, etc.) as the drymix of Example 3, indicating that the presence of the additionalanti-staling ingredients does not adversely impact those properties ofthe mix.

Cake donuts are also prepared from this dry mix according to theprocedure of Example 3. The resultant donuts have improved moisturecontent, mouthfeel, texture, and prolonged shelf-life, includingresistance to staling, as compared to otherwise identical cake donutsprepared in the absence of glycerine. The donuts also have an improvedresistance to staling and/or moisture loss as compared to the donuts ofExample 3 due to the presence of the additional anti-stalingingredients, in particular the α-amylase enzyme, the maltogenic amylaseenzyme, the combination of xanthan and guar gums, and the modifiedpotato starch (a pregelatinized cross-linked acetylated potato starch).

EXAMPLE 5

A dry mix for preparing biscuits having a prolonged shelf life and/orimproved moisture retention and/or improved organoleptic attributes isprovided in Table 5.

TABLE 5 Ingredient Weight % Pastry Flour 39.22 Patent Flour 39.22Vegetable Oil 13.73 Salt 1.96 Sodium Bicarbonate 1.76 Leavening Acids2.16 Glycerine 1.95 Total 100.00

The dry mix is prepared according to the procedure of Example 1.

The dry mix is formed into a dough and baked according to customarymethods. The resulting biscuits have improved organoleptic attributes,moisture retention, and/or resistance to staling as compared tootherwise identical biscuits prepared in the absence of glycerine.

EXAMPLE 6

A dry mix for a biscuit having improved moisture retention, prolongedshelf life, and/or resistance to staling and/or improved organolepticattributes and/or improved moisture content is provided in Table 6.

TABLE 6 Ingredient Weight % Biscuit Mix Pastry Flour 36.10 Patent Flour36.10 Vegetable Oil 12.63 Salt 1.81 Sodium Bicarbonate 1.62 LeaveningAcids 1.99 Anti-Staling Additive Buttermilk Flavor 0.159 Guar Gum 0.048Xanthan Gum 0.048 Sweet Dairy Whey 1.32 Buttermilk Powder 2.79 EssentialSoft ™ 1500 0.032 Modified Potato Starch 0.604 Salt (sodium chloride)0.040 Monoglyceride 0.239 Non Fat Dry Milk Powder 1.35 Acid Whey 1.32Glycerine 1.80 Total 100.00

The dry mix is prepared according to the procedure of Example 1.

The dry mix is formed into a dough and baked according to the identicalmethod of Example 6. The resulting biscuits have improved organolepticattributes, moisture retention, and/or resistance to staling as comparedto otherwise identical biscuits prepared in the absence of glycerine andimproved shelf life, and anti-staling attributes as compared to thebiscuits of Example 6.

EXAMPLE 7

A dry mix for preparing a white bread having improved moisture retentionand/or prolonged shelf life and/or improved organoleptic attributes isprovided in Table 7.

TABLE 7 Ingredient Weight % Patent Flour 64.14 Yeast 5.19 Vital WheatGluten 11.32 Monoglycerides 1.52 HFCS 4.53 Brown Sugar 4.53 Whey ProteinIsolate - 90% 1.89 Soybean Oil 3.02 Salt 1.89 Ascorbic Acid 0.02Glycerine 1.95 Total 100.00

The dry mix is prepared according to the method of Example 1.

The dry mix is formed into dough using the straight dough method andbaked according to customary practice. The resulting bread product hasimproved moisture retention and/or resistance to staling as compared toan otherwise identical bread prepared in the absence of glycerine.

The invention having been described by the forgoing description of thepreferred embodiment, it will be understood that the skilled artisan maymake modifications and variations of these embodiments without departingfrom the spirit or scope of the invention as set forth in the followingclaims.

All patent and non-patent literature discussed above is herebyincorporated by reference in its entirety for all purposes.

1. A process for preparing a dry mix for comprising spraying an atomizedliquid comprising glycerine through a pressurized nozzle onto anagitated mass of ingredients in particulate form, said ingredientscomprising from 40% to 90% by weight flour and one or more additionalingredients in particulate form, to form a dry mix having from 0.5% toabout 2.5% by weight glycerine homogeneously dispersed on said flour andsaid one or more additional ingredients, said liquid having a wateractivity (a_(w)) less than 0.35 and comprising at least 50% by weightglycerine, from 0% to less than 5% by weight of a polysorbate emulsifierbased on the weight of glycerine, and optionally a flavorant component,said dry mix having a moisture content less than 15% by weight and awater activity of less than 0.91, and flow properties and resistance toclumping substantially the same as the flow properties and resistance toclumping of an otherwise identical dry mix in the absence of saidglycerine.
 2. A process for preparing a dry mix for comprising: (i)spraying an atomized liquid comprising glycerine through a pressurizednozzle onto an agitated mass of ingredients in particulate form, saidingredients comprising flour and one or more additional ingredients inparticulate form, to homogeneously disperse glycerine on said flour andsaid one or more additional ingredients, said liquid having a wateractivity (a_(w)) less than 0.35 and comprising at least 50% by weightglycerine, from 0% to less than 5% by weight of a polysorbate based onthe weight of glycerine, and optionally a flavorant component, and (ii)forming a dry mix by combining said ingredients having glycerinehomogeneously dispersed thereon with an amount of flour sufficient tobring the total flour content of said dry mix to 40% to 90% by weight ofsaid dry mix, and the glycerine content from about 0.5% to about 2.5% byweight of said dry mix, said dry mix having a moisture content less than15% by weight and a water activity of less than 0.91, and flowproperties and resistance to clumping substantially the same as the flowproperties and resistance to clumping of an otherwise identical dry mixin the absence of said glycerine.